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Spicy Peanut, Carrot, and Snap Pea Wraps

Photo: Thomas J. Story; Styling: Randy Mon
Prep time 15 mins
Yield Serves 2
Store-bought or home-made, wraps work well as road food: Unlike sandwiches, they don't leak their fillings out the sides.


  • 1/4 cup natural crunchy peanut butter
  • 1 teaspoon Asian chili paste
  • 1 tablespoon reduced-sodium soy sauce
  • 2 whole-wheat tortillas (9 in.)
  • 1 cup coarsely shredded carrots
  • 1 cup snap peas sliced diagonally

Nutrition Information

  • calories 396
  • caloriesfromfat 45 %
  • protein 14 g
  • fat 20 g
  • satfat 2 g
  • carbohydrate 39 g
  • fiber 6.8 g
  • sodium 547 mg
  • cholesterol 0.8 mg

How to Make It

  1. In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.

  2. Make ahead: Up to 4 hours, wrapped in plastic or foil.

  3. Note: Nutritional analysis is per wrap.